BBC - Food - Potato recipes Potato recipes Roast potatoes By Mike Robinson Potatoes are tubers that are a staple food in many parts of the world, particularly Europe and the West. They are commonly categorised according to when they're harvested (early, mid-season and late) as well as their characteristics (whether waxy in appearance, or floury once cooked). All-rounder varieties include King Edward, Maris Piper, Romano and Desirée potatoes, which are suitable for every type of cooking except for salads and steaming. Recipes using potato By Darina Allen and Rosemary Kearney Drinks and cocktails See all recipes using potato Buyer's guide The British potato season begins in April with waxy Jersey Royals, which continue into June. Other early potatoes, including waxy salad varieties, start to appear in May. Duke of York (1942) come into season in September and last through to April, but the main potato season begins in October. These potatoes are available until early spring - but beware that, towards the end of storage in March, the starch in potatoes turns to sugar, so chips made from stored varieties will tend to be soggy but sweeter.

Despite this humble tuber's popularity, shoppers have generally been offered very little choice about what types of potato to choose from. Supermarkets and some farmers' markets are increasing their range of old and new potato varieties, with myriad tastes and textures. Whichever you buy, they should be firm and well-shaped with no eyes or green patches. The British tend to prefer white-fleshed tatties, whereas the Dutch and Spanish like yellow-fleshed potatoes, but colour makes little difference to the taste. Once cooked the texture of potatoes can range from smooth, waxy-textured flesh perfect for salads to floury-textured flesh ideal for fluffy mashed potato, so it's important to know what type of potato you've bought before you decide how to cook them. Storage Potatoes can be stored in hessian or paper sacks; just remove any moist mud from them to prevent mould from forming. Store in a cool, airy, dark place, such as a larder or a shed.

Preparation The following cooking methods suit different potatoes best: Baking - Cara, Golden Wonder, Marfona, Estima Boiling - Cara, Estima, Pink Fir Apple, Saxon, Nadine, Vivaldi, Yukon Gold Chips - Estima, Maris Piper, Pentland Dell, Sante, King Edward, Golden Wonder Mashing - King Edward, Pentland Squire, Pentland Dell Roasting - Cara, Wilja, Pentland Dell Salad - Charlotte, Ratte, Jersey Royal, Pink Fir Apple, Vales Emerald On this page Best Potato Varieties - GardenFocused BEST POTATO VARIETIES By David Marks There are hundreds of potato varieties available nowadays and they all have their good and bad points. But selecting the best potato variety for your needs is not that difficult if you narrow down the numbers by asking yourself a few questions. The key questions to ask are: When do I want to harvest my potatoes? How long do I want to store my potatoes? How important is resistance to disease for you? How do I want to cook the potatoes, chips, roasting, mash etc.? Start to answer those questions and the number of suitable potato varieties will reduce dramatically.

Reading our reviews of popular potato varieties will also help you narrow down your search for the perfect potato even further. All the varieties mentioned in the article below can be clicked on for a full a full independent review of their good and bad points. Alternatively, all the varieties we have reviewed appear in the drop down box below. Simply click on one for the full, detailed review. POTATO VARIETIES RESISTANT TO PEST AND DISEASE Whichever potato variety you choose, always, always buy certified, virus free potatoes. Be wary of planting potatoes which are sold in supermarkets and food shops. You will in effect be planting potatoes which are not certified virus / disease free and you stand a chance spreading disease into your garden and this will stay there for several years. We advise that you only use certified seed potatoes . Potato varieties which are known to be resistant to specific pests and disease are listed below. Note that no potato variety is 100% resistant to any pest or disease but the ones listed below increase your chances significantly.

SLUG RESISTANT POTATO VARIETIES Sarpo Axona , great blight resistance Sarpo Mira, great blight resistance Setanta , great tuber blight resistance Valor , blight resistance EARLY AND MAINCROP POTATOES Early (new) varieties of potato can be harvested earlier compared to maincrop potato varieties. There are three key types of potatoes, first early, second early and maincrop. First early seed potatoes take around 80 days after planting to mature and should be ready to start harvesting in mid June 2017 in average areas of the UK. the Swift variety is the quickest of all to mature taking 70 days or slightly less. Second earlies take around 100 days after planting to mature and will be harvestable around mid July 2017. Maincrops mature latest, taking around 130 days to mature in early to mid August 2017. The harvesting period from start to end is about six weeks and the start harvest date will vary according to weather conditions. WHICH POTATO VARIETIES STORE BEST Early varieties of potato do not store well so eat them as they are harvested.

Many maincrop potatoes do store well, some for several months in the correct conditions. If your primary concern is good storage abilities then the varieties below will not disappoint. Pink Fir Apple - one of the few salad type potatoes which stores well for three months Sarpo Axona - four months or more We describe how to store potatoes on a later page which can be found by clicking here . BEST POTATO VARIETIES FOR COOKING When it comes to taste and cooking no two potatoes are the same. The primary differences between potatoes, as far as cooking is concerned, are the water content and the density of the potato. Taste obviously is important but if you cook a potato in a manner that doesn't suit it then it will always be a disappointment. We make some recommendations below for the various methods of cooking potatoes but local soil and weather conditions will alter the taste of potatoes. Don't get too hung up about choosing a particular recommended variety just make sure that it suitable for the cooking method that is important for you. SALAD AND NEW POTATOES As a general rule, early potatoes are the ones to choose if boiled new potatoes are required, for eating both warm or in salads.

Some maincrop potatoes can also be used for this purpose but the earlies will always out perform them in this area. First / second earlies which we recommend for boiling as new potatoes include Arran Pilot , Nicola , Charlotte , Lady Christl and Anya . As a novelty the International Kidney variety (sometimes called the Jersey Royal) will not disappoint as a boiled new / salad potato. This variety can be left in the ground for a month or two to be harvested as a maincrop. Pink Fir Apple also have excellent taste. BEST POTATOES FOR BOILING AND STEAMING Here we are talking about boiling potatoes which are not new. This cooking method seems to have gone out of fashion a bit, the majority of people seem to mash potatoes after boiling. But correctly cooked boiled potatoes are a treat. Maincrop potatoes and second earlies are best for boiling although Red Duke of York (first early) boils exceptionally well. Nadine, Kestrel , Maris Peer , Estima and Wilja are excellent second earlies for boiling. From the maincrop potatoes, King Edward , Maris Piper , Maxine , Arran Victory (steaming) and Celine are favourites.

BEST POTATOES FOR BAKING Aside from salad potatoes, potatoes for baking are the most critical as far as variety is concerned. You need a largish potato which cooks evenly and ends up retaining it's shape but soft. Maris Piper , Maxine , Maris Peer and Nadine all make excellent baked potatoes. King Edward have a delicious taste and texture although they can be slightly on the small side. BEST POTATOES FOR MASH Kestrel and Wilja make excellent second earlies for mash. Vivaldi is reputed to have a smoother texture for mash compared to most varieties. From the maincrop varieties, Arran Victory , King Edward and Maris Piper are top class. Kestrel potatoes, good for mash BEST POTATOES FOR CHIPS Which variety is best for chips is perhaps the most contentious of all the cooking questions Gordon Ramsey is fully in favour of Desiree - King Edward and Maris Piper are also top class for this use. For the best chip you are looking for a relatively dry potato which fluffs up well inside the chip but crisps up on the outside.

Chips from King Edward potatoes In the end however, whatever this or that celebrity chef says, the majority of fish and chip shops cook the Maris Piper - they are the true professionals and they know best! BEST POTATOES FOR ROASTING Many varieties of potatoes are good for roasting, in our opinion King Edward is the best. Other varieties which are well known to us as top quality roasters are Kerr's Pink , Arran Victory and Sarpo Axona . As with all the types of cooking potatoes, the cooking method is important. We know a thing or two about cooking, having produced the website CookUK.co.uk and over 400 recipes. We never got round to publishing the perfect recipe for roast potatoes but Mel and Mal's recipe which can be found here is our guide every time. Forget the fact that they use a halogen oven (it's irrelevant) and don't worry too much about the fat being goose fat. The method used is perfect for us so give it a try. VARIETIES BEST AVOIDED Choosing a potato variety to plant is very personal and depends on a lot of factors. We believe that the varieties listed below are unlikely to please most people but remember, it is only our own opinion.

Produces potatoes very early but lack taste. Swift is a far better choice in every respect. BEST POTATO VARIETIES FOR CHRISTMAS HARVEST It's quite common now for seed potatoes to be sold in late summer with the promise of a crop ready for your Christmas lunch. We live in the Midlands in a slightly cooler than average UK climate and have indeed sown seed potatoes in mid to late August which gave us a good crop. The catch though is that very few will be around for Christmas. What happens is that the soil is so warm in mid to late August that the seed potatoes sprout at a very quick rate and, given you choose a suitable variety, bulk up quickly and ready for harvest in late October. The foliage is then likely to be caught by a frost so it's best to cut it away - remember to mark where your potatoes are in the ground because in a week or so there will be no trace of them above ground. We generally harvest those potatoes from very late October through to Christmas day (just for the fun) by which time very few will remain. You will be limited to a small select band of seed potatoes available at this time of year, there is not a huge choice for sale.

We would recommend Nicola , Charlotte or Maris Peer . The Best Seed Potatoes | Garden Guides The Best Seed Potatoes Submit With over 500 varieties of potatoes for the avid gardener to choose from, it can be daunting to figure out which seed potato is right for you and your garden. The process usually depends on what type of flavor and consistency you want from the young or mature potatoes, as well as what you want to use them for, like boiling, mashing, baking or roasting. Potatoes are low-maintenance, cool weather crops that flourish if they are planted at the proper time (usually early spring season). It is best to order seeds from a local garden center or nursery to ensure they are, but make sure to store the seed potatoes in the refrigerator until you plant them. Keep in mind a handful of varieties that are ideal for different methods of cooking. Best For Boiling Potatoes are routinely boiled before consumed, which is the most basic method of cooking them. The best seed potatoes for boiling are Celine, Cara, Maris Piper, Pentland Piper, Picasso, Maxine, Romano, Desiree, Pink Fir Apple, King Edward and Kondor.

Best For Baking Baking potatoes is ideal as a side dish or sliced into french fries or potato chips. The best seed potatoes for baking includes Cosmos, Edzell Blue, Estima, Nadine, Kestrel, Marfona, Arran Victory, Celine, Maris Piper, Pentland Squire, Picasso, Harmony, Sarpo Mira and Stemster. Best For Roasting Roasting potatoes is also ideal for potato chips or french fries, as well as if you are roasting them with another meat dish like a pot roast. The best seed potatoes for roasting includes Catriona, Cosmos, Mona Lisa, Osprey, Edzell Blue, Wilja, Arran Victory, Cara, Desiree, Maxine, Picasso, Remarka and Romano. Best For Mashing Mashed potatoes range from chunk to light and fluffy, and this all depends on the potatoes you use to create mashed potatoes. The best seed potatoes to make mash are Cosmos, Kestrel, Nadine, Osprey, Merlin, Wilja, Arran Victory, Desiree, Harmony, Kerrs Pink, Pentland Crown, Remarka, Majestic, Sarpo Mira and Stemster.

Who Can Help Independent assessment of the Desiree potato The parents of Desiree are Urgenta x Depesche APPEARANCE, TASTE AND CHARACTERISTICS OF DESIREE The Desiree potato The Desiree potato originated from Holland in 1962 and is generally grown as a maincrop potato. When grown this way it can produce very large potatoes. However it can also be treated as an early maincrop potato because it bulks up early in the season, this will allow harvest two to three weeks earlier than normal and the potato size will be very respectable. This is a very versatile potato as far as cooking goes and when boiling it stays in one piece better than most. The Italians discovered Desiree in the early 1970s and over the last ten years it has achieved protected status when grown in the Italian village of Colfiorito. They even hold an annual red potato festival there - I wonder how many of the tourists who visit that area realise that they are really eating a plain Desiree potato! Desiree grows well in most of England and Wales but doesn't do so well in Scotland for some reason where it can be rather watery and bland. Disease resistance is good with eelworm being the only weakness.

POSITIVE POINTS FOR DESIREE For cooking purposes (other than salad potatoes), Desiree is hard to beat as a chip, baked, roasted boiled or mashed. Undeniably it looks good with its light red, glossy skin. It has a much longer cropping period compared to other varieties and can be treated equally well as an early maincrop or as a normal maincrop. NEGATIVE POINTS FOR DESIREE Eelworm resistance is low is about the major disadvantage of this variety. BUYING DESIREE SEED POTATOES IN THE UK Desiree are the most popular maincrop potatoes for growing in gardens and allotments in the UK and are therefore widely available in garden centres, online and in diy stores. They are also sold by some of the discount supermarkets at low prices - most years they appear in Lidl, Aldi, Wilkinsons and even Poundland from the middle of February. We recommend buying your seed potatoes from certified suppliers because those sold in supermarkets for consumption can be a source of disease and pest. We would avoid buying them from online general retailers such as as Amazon or E-bay unless you know exactly who is supplying the seed potatoes.

Buying seed potatoes from the discount store can be a good deal but it can also result in a sub-standard crop. The discount stores take the second quality seed potatoes whereas the more specialist suppliers take the best quality. Unfortunately you will only find this out after you have carefully tended your crop for several months. Suttons Seeds (a GardenFocused approved supplier) sell Desiree seed potatoes (and many other varieties) which are not only correctly certified but they are graded by size to avoid unduly small seed potatoes being sold. Click here for more information and to buy Desiree online. A 1kg bag will contain about 11 good sized seed potatoes. ALTERNATIVES TO DESIREE POTATOES The key qualities of this variety are a large yield of good tasting potatoes which can be harvested a couple of weeks early or allowed to fully bulk up in the ground. Another variety which crops well, and at the same time stores exceptionally well, is Valor although the potatoes are not as large as a mature Desiree. Consider also Estima which does produce larger than average potatoes. For other potato varieties which we have fully reviewed, click the drop down box below, select a variety and then click the More Information Button.

The planting and harvest dates used below are correct for the UK average. If you want them to be even more accurate and adjusted for your area of the UK click here . It only takes a minute and the adjustment affects every date in this site and lasts for six months. WHEN TO CHIT / SPROUT DESIREE POTATOES In all the tests we have conducted and those we have researched, there is no detectable difference between maincrop potatoes which are chitted and those which are planted directly in the ground. However if you want to stick with tradition and chit your Desiree potatoes, we recommend that you start chitting / sprouting this variety in the third week of February 2016. This will give them four to five weeks to develop healthy sprouts just at the time when they are ready to be planted out. Keep the potatoes in cool but light conditions to ensure they grow short, green sprouts. Click here for our page dedicated to chitting / sprouting potatoes in the UK and Ireland. WHEN TO PLANT DESIREE POTATOES Desiree potatoes are early maincrop potatoes and they are ready for harvest, if conditions are correct, 17 to 18 weeks after the seed potatoes are planted.

The key factor governing the time for planting all potatoes is the date of the last frost in your area. Even a touch of frost can damage potato plants if their foliage is above ground, an unexpected severe frost can kill them completely. The date for planting Desiree seed potatoes can be calculated on the basis that seed potatoes will take four weeks before they appear above ground. Given also that you want them to appear above ground only when the danger of frost has passed (the last week of April is the UK average) the last week of March 2016 is about right time to plant them. WHEN TO HARVEST DESIREE POTATOES The harvest date for all potatoes is not only dependent on when you plant your seed potatoes, it also depends on the weather conditions throughout the growing season. But on average you can expect your Desiree potatoes to be ready for harvest some time between the third week of July and the first week of August 2016 in your area of the UK. PEST AND DISEASE RESISTANCE OF DESIREE POTATO The table below sets out how good or bad Desiree potato plants are at resisting common pests and diseases in the UK.

The 0 point is average with minus (red) values showing lower than average resistance and plus values (green) showing higher than average resistance. Potatoes Potatoes Back to glossary list Potatoes Potatoes were first introduced to Ireland, and then to Britain, from America in the late 16th century and are now one of the most popular staple foods in the world. They are a valuable source of nutrition, particularly for their vitamin C, carbohydrate and fibre content, especially when they are cooked and eaten in their skins. Varieties such as King Edward and Maris Piper are best eaten this way. Varieties such as Desiree, Wilja and Estima are good all-round cooking potatoes. Potatoes are generally divided into two categories - waxy or floury (see below), if you are unsure of the variety of potato you have and want to know before cooking, mix one part salt to 11 parts water in a measuring jug and add the potato. A floury one will almost always sink to the bottom of the jug, while a waxy one will float. When it comes to seasonal availability, different varieties are available at different times of the year.

Uses: Potatoes are extremely versatile and can be boiled, steamed, baked, roasted, fried and mashed. To store: It is essential that potatoes are stored in a cool, dark area away from sunlight and in a frost-free, airy place preferably in a brown paper sack. If potatoes are exposed to light they may turn green (which can be poisonous) or start sprouting. Small amounts of green can be removed but very green potatoes should be discarded. Do take potatoes out of the plastic bag that they are usually sold in - the potatoes are likely to go mouldy if kept in plastic. Potatoes should not be stored in the fridge. New potatoes should be eaten within 2-3 days of purchase, while old potatoes can, if stored correctly be kept for several months. Charlotte These long oval potatoes have a firm waxy texture and a subtle nutty flavour. They have a light yellow skin and a yellow flesh. Uses: Suitable for boiling, baking or salads. To prepare: Scrub thoroughly under cold running water or peel. Desiree One of the most popular red-skinned potatoes Desirees have a smooth skin and a creamy yellow flesh. They have a firm texture.

Uses: Especially good cooked as wedges or roasted, because they hold their shape. Also suitable for boiling, mashing and chipping. To prepare: Scrub thoroughly under cold running water or peel. Estima A light yellow-skinned potato with a firm, moist texture and a mild flavour. They are usually oval-shaped with a yellowy flesh. Uses: Boiling, mashing and especially good for baking. To prepare: Peel and chop for boiling and chipping or scrub thoroughly for baking. Back to top Floury A type rather than a variety, floury potatoes are especially popular in Britain. They are suitable for baking, mashing and chipping as they have a soft, dry texture when cooked. They are not suitable for boiling, however because they tend to disintegrate. Popular varieties of floury potato include King Edward and Maris Piper. King Edward King Edwards have pinky red skins and distinctively flavoured creamy white flesh that's packed with carbohydrates, fibre, iron and vitamins, including folate. Cooking them in their skins provides the most nutritional value. Uses: Good for boiling, baking, chipping or roasting. To prepare: Rinse in cold water and peel for boiling, chipping and roasting.

If necessary, cut out any bruises or green parts. New potatoes These are available all year round and the different varieties encompass a range of skin and flesh colours. They are small, waxy, oval-shaped potatoes. Buy little and often for the best flavour. Uses: Best boiled whole in their skins and delicious served warm or cold, with spring lamb, salmon and salads. To prepare: Rinse in cold water and cook whole or sliced. To obtain the most nutritional value, leave their skins on. If preferred, remove the skin by gently rubbing it away with your fingers. To cook: Place in a pan, add enough water to cover. Bring to the boil, cover, and simmer gently for 20 minutes for whole potatoes, 15 minutes for sliced potatoes. Drain, add a knob of butter and serve. Red Duke of York With a light yellow flesh and a distinctive red skin these potatoes have a firm cooked texture. Uses: Duke of York potatoes are best for boiling. To prepare: Peel and rinse thoroughly in cold water before boiling. Romano A round to oval red skinned potato with a creamy coloured flesh and a soft, dry texture. Romano potatoes have a mild nutty flavour.

The red skin tends to fade during cooking to an attractive pale rusty beige shade.Seasonal availability: All year. Uses: Romanos are suitable for baking, roasting and mashing. To prepare: Rinse thoroughly in cold water and scrub or peel before cooking. Sweet potatoes They have a sweet flavour similar to that of roast chestnuts or squash. Although not related to ordinary potatoes, they can be prepared in similar ways. There are two types: the pale variety has a thin, light yellow skin and flesh while the darker one has thicker, dark orange skin and bright orange flesh. Uses: Bake, mash or roast. To store: Store in a cool, dark place and use within a week. To prepare: Scrub, peel and slice or cut into chunks. To cook: Cook in boiling salted water for 15-20 minutes until tender. Sweet potatoes can also be mashed or cooked as chips. Alternatively scrub the skins and bake them in their jackets.

Potato types - varieties of potatoes widely available POTATO TYPES COOKING INFORMATION "What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow." ~ A A Milne author of Winnie the Pooh Potatoes One of the most popular staple foods in the world, a wide variety of different potatoes is available. They are usually divided into two different types: waxy and floury. Waxy potatoes hold their shape well when cooked and are best for using in layered potato dishes or for boiling and serving with butter. Waxy potatoes are not very good for mashing. Varieties include Marfona (which is particularly good for baking) and Nicola. Floury potatoes are particularly popular in the UK and are good all-rounders as they are more suitable for chipping, baking, roasting and mashing. But they are no good for boiling as they fall apart during cooking. Floury potatoes include King Edward and Maris Piper. Ever fancied a cooking holiday? Ever fancied learning to make bread - Varieties of potatoes widely available include: Desiree Potatoes A popular oval-shaped red-skinned potato, with a pale creamy flesh, firm texture and good flavour.

Desiree potatoes are good for roasting, chipping and mashing. With their yellow skin and flesh, this variety have a dry and firm texture. How To Use Potatoes are very versatile; they can be cooked in many different ways and served boiled, baked, mashed, sautéed or chipped. They can also be included in dishes such as stews, soups, casseroles, pies and bakes. How To Prepare Small new potatoes can simply be washed or scraped, Salad potatoes need only washing before cooking and main crop potatoes should be peeled before cooking or if cooking without peeling ie baking potatoes, wash and scrub them thoroughly first. How To Cook Potatoes can be boiled, baked, chipped, fried, mashed or roasted. To boil potatoes, bring a pan of salted water to the boil, add the prepared whole small potatoes or even-sized potato chunks and cook for 15 - 20 minutes or until tender. To bake potatoes, preheat the oven to 200°C, gas mark 6. Prick the cleaned potatoes several times with a fork and place in the oven. Bake for 1 - 1½ hours or until tender.

To roast potatoes, preheat the oven to 200°C, gas mark 6. Part-boil prepared even-sized potato chunks for 5 minutes in boiling salted water. Add the drained potatoes to a roasting tin and coat in hot oil (or fat) of your choice. Roast for approximately 50 minutes, basting occasionally with the oil, until crunchy and golden brown. To make chips preheat the oil, preferably sunflower, corn or vegetable to 190°C. Meanwhile cut the peeled potatoes into even-sized chips, rinse under cold water then dry thoroughly. Gently add the chips, to the oil and fry for 5 - 6 minutes until softened not browned. Lift out the basket and increase the oil temperature to 200°C. Return the chips to the hot oil and fry for 2 - 3 minutes until golden brown, drain well and serve immediately. To mash potatoes, boil even-sized potato chunks for 15 minutes or until tender. Drain then mash with hot milk and seasoning until smooth. Potatoes can also be shallow fried in the oil of your choice - cut into either even-sized slices or cubes and fried for 20 - 30 minutes until tender.

How To Store Unwashed potatoes should be stored in a cool, dark, frost-free and dry place for up to 1 month, but not in the fridge. Washed potatoes should be stored in the fridge for up to 1 week. Remove potatoes from the plastic bag that they are usually sold in and transfer to a brown paper bag if possible. Potatoes should not be exposed to light as they can turn green and start sprouting. The information and images for this article have come from . It provides full information on all the main vegetables available on the UK market including nutritional information and delicious recipes. The site is a service provided by Mack Vegetables, one of the largest and most successful suppliers of fresh vegetables in the UK, serving a wide range of customers from caterers to major multiples. You can find out more about Mack by visiting the website at Potato Recipes Healthy, Quick & Easy | Love Potatoes Did you know that potatoes are naturally gluten-free? We recognise that it's an important aspect of some people's diets, so we've selected a range of our favourite gluten-free recipes. Explore our range of delicious, quick-to-prepare and gluten-free recipes by clicking find out more below.

Deliciously Ella The renowned food blogger has teamed up with us to help spread the word about potatoes, their nutritional benefits and all the versatile dishes you can cook Ella will be sharing five specially created potato recipes over the course of 2016, encouraging us to try a range of diverse, delicious and low-fat dishes – all full of natural potato goodness, including potassium and fibre. Her first recipe, Potato Yaki Udon Noodles, is available to try now. Enjoy! Health and Nutrition The humble spud is not quite as humble as you may think when it comes to nutrition. In fact, they’re pretty amazing! Potatoes pack quite a nutritional punch, seeing as they are naturally fat-free, a source of fibre, potassium, salt free, low in sugar and naturally saturated-fat free Mini Roasts We love a mini roast, they are easy, delicious and ready in under an hour. Even better than that, once it's in the oven, you can get on with something else entirely. You may have seen them in the shops as easy carve or small roasting joints but they’re all the same really, delicious joints of beef or lamb you know and love, just smaller! Why wait til Sunday?

How to make roast potatoes We think you’ll agree when we say there’s not much better than a crispy, fluffy, piping-hot roast potato on your plate. Spuds are an essential part of any roast and getting them right can make or break the meal! With this in mind we thought it would be a good idea to have a look at a few tips on how to make perfect and delicious roast potatoes. Put on the oven, whack on some music and let’s get roasting! Check out our healthy recipes Spuds can be part of your healthful diet plan, especially when eaten with the skin on. They’re a source of fibre and potassium, and are naturally fat free. Indulge guilt-free with these delicious, simple and modern potato recipes. Explore our exciting recipe section. Potato Varieties for Flavour -Boiled Baked Roasted Mashed – Allotment & Gardens Best Potatoes for Chipping What Potato to Grow? Every year we sit down with the merchant’s catalogues and try and decide what potatoes to grow. With the all the different varieties on offer, no easy task. Usually we stick to some that we know grow well for us and we like plus a few experimental varieties.

One thing to keep in mind when choosing a variety to grow is that the yield and flavour will be affected by the growing conditions and soil. It’s always worth checking what neighbouring plot holders and gardeners are growing and trying a sample if they’re generous. Flavour is also subjective. One man’s delicious is another man’s tasteless. The tables below are basically a general opinion and are a good guide but you’ll make your own choice. I’ve not attempted to cover every variety available but I think I’ve got the main ones that are readily available from both garden centres and specialist suppliers. You may find one variety appears in two or more sections as some potatoes are more multi-purpose than others. What makes a potato a good roast or mash or chipper etc? The main factor that decides what a potato is best for is the dry matter content. Most of the potato (and any other vegetable) is water, what is left is the dry matter. In turn, most of that dry matter is starch which absorbs water and swells on cooking. Boiling high dry matter and, therefore, high starch potatoes will often cause them to disintegrate in the pan. Potatoes with high dry matter are generally best for chipping or roasting.

The famous Golden Wonder crisps were named after the variety of potatoes they were made from which has very high dry matter. Texture, cell structure and protein content all effect the suitability of potatoes and age has an effect. The most famous first early, new, potato is the waxy Jersey Royal which is actually the International Kidney variety. International Kidney is in fact a maincrop potato and if left to develop will become a floury fryer and not suitable for boiling at all! Best Potatoes for Salads All first earlies boil well Anya Summer Potatoes Summer Potatoes Harvest Types : How to propagate : Preparation : Methods of planting : Harvesting : Problems : Stock Potatoes are one of the staple plants of a spring garden, and there are many reasons to grow your own rather than supermarket stock. This year we will have 32 varieties in stock, far more than the two or three you can find at a supermarket! Different Types of potato: Potatoes can be broken down into three growth types and two-three texture types, the growth types determine how quickly the plant grows and when potatoes should be harvested whilst the texture types help tell what the potato can be used for.

First Early potatoes are harvested early and are often used for boiled or salad potatoes, they are avoidant of blight as they are often harvested before it has made an appreciable appearance. They have an average time of harvest of 10 weeks although some may be left later to mature slightly giving them a stronger taste and sometimes shifting them more towards the floury scale. They are often smaller plants than other potatoes and can be planted closer together. Plant these potatoes in March Second Early potatoes are planted at the same time as first early, in March but they mature for longer at about 13 weeks. They are often heavier croppers than First Earlies but not as heavy as main crops. These lean more towards the floury side of the scale and are often mid-range, although as always there are exceptions to the rule. Main Crop potatoes are much more productive than the earlies however they also have a natural susceptibility to blight so should be looked after. These often are the most flavoursome potatoes with larger floury tubers that are ideal for baking. They can take up to 15 weeks to be ready for harvest. They ideally are planted in late March / April.

2nd Main Crop potatoes do exist, these are often planted late April and can take up to 20 weeks to mature however they are very prone to blighting and therefore are not often grown in this country. These often have very large tubers which are packed with flavour. Unfortunately as potatoes are not suited to grow in greenhouses (the warmth inhibits tuber growth) they can be very problematic in blight prone areas. The texture of a potato is the most important thing to consider when cooking potatoes, If they are floury then they can be prone to breaking up when boiled (as they absorb water with ease) whilst if they are overly waxy they may be able to be boiled for hours on a low heat but they make poor roasts. The middle of this scale is called firm, where the potato has enough dry matter to make a good roast but dose not break up readily when boiled, making it a good general purpose workhorse. Floury potatoes have a high dry matter content meaning they produce fantastic light roast, baked and mashed potatoes. This is both a benefit and a problem as the floury starch absorbs butter and milk with great aptitude however they also have a tendency to collapse when boiled as they absorb too much moisture.

Firm potatoes are a midway point between the waxy and floury potatoes, they are usefully for many purposes, as they provide more taste and a better texture as roasts than waxy but are more likely to withstand boiling than floury. They are ideal for chips and wedges. Waxy potatoes tend to be early as they have not fully developed the starchiness of main crop potatoes however there are exceptions. A waxy potato often has a thin slightly translucent skin which is easy to rub off. These are ideal for boiling as either new potatoes or as salad potatoes. Some varieties can be boiled for hours, making them ideal for restaurants where there can be long waits between meals. [Top] How To Propagate: Potatoes are normally grown from seed potatoes from elevated North Scotland (as the main vector for diseases is the aphid which is entirely unsuited to the climate) However it is possible to use saved potatoes for planting and it is even possible to take stem cuttings from any misplaced potatoes from last year (as long as their still in good condition). To do this the potato must have started sprouting and often the tuber has started to whither.

At this point then take the stems off the plant with a sharp knife (weak stems could do with a small chunk of potato as this is after all a food store) and are planted, stem point down into damp compost kept inside a house (ideally multipurpose as it is lighter and easier for new roots to develop in). It is important to keep the soil lightly moist however never wet, the potatoes should quickly root within a few days if kept in a warm location. These potatoes can be planted out along with your early potatoes and will mature quickly, having had a head start therefore providing a tasty precursor to your later croppings. [Top] How to Grow: Potatoes are among the easiest plants to grow, part of the reason they are so wide spread and popular among armature growers. There are several methods of how to grow them, however relevant to all of them are a few basics: First and most importantly- Never use contaminated potatoes or potatoes thought to have been infected with disease, especially blight.

Secondly, potatoes grown in the light produce green skin which is poisonous (not deadly just unpleasant) Thirdly, potatoes grown in overly warm conditions stop producing tubers, therefore potatoes grown in pots produce lower yields Finally, potatoes should in most circumstances be 'earthed up' therefore promoting more growth and reducing the chance of green potatoes Potatoes are one of the few vegetables that prefer a loose soil to a heavy and having an acidic soil is not only their preferred environment (5-5.5 pH) it also reduces greatly the likelihood of powdery scab. It is worth, especially if planting in soil to plant potatoes with a thick mulch of grass clippings as these will acidify and lighten the soil whilst providing a good dose of nitrogen as they break down. With potatoes avoid over-watering until tubers start to form as this will promote a lot of foliage growth at the expense of the tubers. After they have started to form however. water as much as you want. Chitting: Chitting is the act of causing the potato to sprout before being planted in the soil, this effectively gives the potato a head start as it is already active when planted.

The normal method is to place a potato in an egg container and keep it in a warm, light position, in addition this can turn the skin of the potato green as it produces unpalatable toxins which stop animals attempting to dig and eat it. This method is best used with earlies but can also be useful with main-crop potatoes. It is also possible to divide potatoes if they are large enough. By cutting a potato, as long as it has at least one active eye you can replicate it as a vegetative clone. It is however best if the section is bigger than a golf ball or ping-pong ball and to ensure it produces a strong plant, 2-3 eyes should be active or sprouting. When the potato is split then it is best not to plant it immediately as if left to dry it will seal itself and therefore it is more resistant to infections attempting to attack the wound. Do not worry if it appears to go black or shrivel slightly that's normal! [Top] 'Traditional Method' The 'Traditional Method' is still the most practised today as it is well proven and provides greater yields with less care than either the pot or no dig method.

This method focuses around the initial planting and a constant earthing up (either with soil or mulch) to effectively extend the tuber producing underground stem of the potato and to minimise green skins. You can plant the potatoes in raised beds (high yield), trenches (ideally mulched with grass cuttings), raised mounds (ideal in clay gardens or to reduce work) or raised rows (Ideal for allotments). after they have been planted, in whatever form they should be covered over with ~10cm of soil. The traditional way to do this has been to simply rake soil from the surrounding area, thus providing drainage and smothering weeds however in heavy soils then a light compost may be better. This should be done regularly as soon as the potato tip appears. After 4-5 earthlings then allow the potato to grow, keeping it watered as tubers start to grow. With potato mounds, it is possible if they are large enough to check and harvest some of the more mature potatoes without destroying the plant.

Potato type 18" between plant - 30" between rows 'Pot Method' The 'Pot Method' has its own advantages but also some rather serious disadvantages, this method is best suited to those with limited growing space or people growing first/second earlies. As the name suggests the pot method involves the use of containers rather than ground planting. The main problem with using pots is the reduced yield. There are many reasons for this, such as the pot warming up faster (warm potatoes do not produce as high yields) water problems (it is easier to underwater potatoes) and often a poor soil structure all culminating in low yield and plant stress (which primes the plant for blight). However there are redeeming facets to the Pot Method, in that it isolates the potatoes from the ground, and therefore offers protection from the many problems that may befall them. In addition it is easier to acidify small amounts of soil than an entire garden plot. If organisms such as nematodes which destroy tubers are present in the soil beds it can be impossible to plant for several years. The same principles about earthing up apply from the traditional method, the higher you earth up the potato, the more productive it is.

Rather however than planting a single potato it would be worth planting 3-4 potatoes in an attempt to maximise production. Potato growbags are available which are useful to collapse and store throughout the winter. 'No Dig Method' The No Dig method is derived from organic gardening's view on soil and the use of large amounts of mulch rather than digging. This method is entirely different to the previous options and is gaining in popularity. If you have a problem with potato eelworm, weeds or have a bad back I would highly recommend attempting No Dig growing. This should be done slightly later than normal as plants are more vulnerable to frost. Advantages Loose soil is ideal for potatoes Initially the ground should be hoed (Traditionally this is avoided as it causes weed germination) to a fine tilth, If the soil is particularly heavy then adding a 1" well rotted / composted manure mulch would be beneficial however it is only needed on heavy clay. Ensure the ground is watered as this is one of the largest potential problems. Plant the potatoes apart as in the traditional method in rows with distances the same as in the traditional method.

Next cover in a mulch of straw 5-6" deep and to keep the straw stable it is ideal to use a light cover such as fleece or wire mesh. Hay can be used however it is finer meaning it is more prone to flying and it tends to carry seeds. Again water the straw and leave until the plants start to poke through. When plants are visible then it is best to remove the restraining material and then re-mulch with grass clippings. These are heavier and are less likely to be blown around whilst providing a mulch and source of nitrogen. The mulch should not be packed tight as that may cause too much heat to accumulate and reduce yields. Treat as normal potatoes (although the plants must be kept well watered). Shredded paper is also very useful as it breaks up into a high nitrogen feed. At harvest time then you can check the size of potatoes easily by reaching through the mulch and may even harvest some without destroying the entire plant. [Top] How to Harvest: Potatoes are an easy plant to physically harvest however the timing can be complicated some times, All of the potato groups have a different time to harvest but that can change with the weather and the growth of the potatoes.

If they are planted in a light soil it is sometimes possible to feel the size of the potatoes but the following times can be used as a rough guide. Harvesting Type ~15-20 weeks when foliage yellows (cut plant down and wait 10 days) Whist with earlies and salad potatoes you generally eat when harvested, Main crop potatoes are best left for 10 days underground after the haulm (potato foliage) has been cut down to 1". This has the effect of hardening skin and making them suitable for storage. After lifting them then it is ideal to allow them to dry for a few hours and then bring them inside. These potatoes should last a significant amount of time in a cool dark place but allow some airflow. Potato Problems: Potato Blight: Potato Blight is the big problem with potatoes, it is prominent in the late summer, mostly affecting main crop potatoes and is the same disease that caused the Irish potato famine.

It is activated by what is called a Smith Period where the minimum air temperature is above 10* and humidity is above 90% for a minimum of 11 hours each day in a 2 day period, In some cases a near miss is possible such as a 87% humidity. It is possible to check this through the Met office or use of the Blightwatch site which can predict blight reliably within a post code area. Blight is characterised by a rapid blackening of leaves and stem sections in a watery black rot at which point the tubers are infected and rot in the soil. Late Blight the most common form of this in the UK and also infects tomatoes. Whilst a fungicide such as Bordeaux mixture or other copper based fungicides give a control of blight and hot dry weather arrests greatly weakens symptoms and spread, once it has occurred it is impossible to stop. Whilst tomatoes can often be harvested it is advised to immediately destroy potato plants and tubers. If you have had blight be very wary about planting previously infected potatoes. it is better to incur the cost of new seed potatoes than to contaminate a new crop.

Control: Blight overwinters only on living tissue, this normally means volunteer potatoes. If blight has appeared in your garden have a thorough search for any potatoes still in the ground and remove them. Infected tissue can be composted however it should be chopped or shredded (possibly with a lawnmower) to speed degradation. Spores are wind spread and therefore growing crops in a glasshouse or under protection will significantly reduce disease penetration. Copper fungicides can be used as a preventative measure however are unable to cure an infection that has already been established. When infection has set in it is best to remove the haulm and to leave the tubers in the ground for 10 days before harvesting, Whilst this may mean a reduced yield it also reduces the risk of entire crop failure. Be especially vigilant for the removal of volunteer potatoes. Chemical controls: Copper based products interfere with the germination of spores and therefore only work before the disease is established. Bordeaux Mixture and Bayer Garden fruit and vegetable disease control. Cultural Control: Removing excess leaves reduces the humidity around a plant and increasing air flow reduces temperature and humidity which are needed for blight to establish.

After blight has settled on the plant then cutting the haulm down and waiting 10 days stops it penetrating the tubers. Remove all volunteer potatoes and never replant from infected stock. Recently there is a new family of potatoes developed from the Sarpó strain, they have coloured skin and great resistance to tuber blight with good resistance to leaf blight. The downside is they are all extremely floury and can be difficult to cook without breaking apart, so are best used for roasting and chipping. Common Scab Common Scab is a relatively harmless disease that is prevalent in alkaline soils. Whilst it may make the surface of the tuber look unappetizing it is no more dangerous than minor dermatitis on a human and can be peeled off with a potato peeler. Control: As scab only occurs in alkaline soil (which potatoes are ill suited to and ideally should not be planted in) the best methods of prevention are to avoid limeing the soil before planting, add grass clippings to the soil / trench and to water when dry. There is no need for a (and no suitable) chemical control.

Swollen Lenticells: Swollen Lenticells are normally found on potatoes that are planted in very heavy soil or over watered. The lenticells are respiration points that get clogged (imagine a spot) and therefore form white mould like protuberances. These can simply be rubbed off and they cause no taste difference or damage to the potato although it dose potentially reduce storage life. Control: Planting potatoes in a light soil is not only beneficial for them but it reduces the chance of this disorder affecting them. Potato Cyst Eelworm There are two forms of eelworm, Golden and White. It is hard to distinguish the two without seeing the colour of the cysts (as the name suggests they are distinguishable) however nearer autumn the cysts all brown. After infection the nematodes can persist in the soil for as long as 20 years and will attack any solanum including tomatoes in the area. Whilst potatoes can largely ignore a low infestation, if there is a heavy attack it can entirely decimate and kill the crop of potatoes. Symptoms of Eelworm include dieback of potatoes, weak growth, low cropping and coloured cysts on the roots.

The best control of eelworm is to avoid planting potatoes in infected areas and to rotate the crop you have grown there. This keeps infestations low however dose not control them. Some potatoes have a resistance to the Eelworms however only a few have resistance to both forms. Resistant to Golden Sante Control: Crop rotation will reduce impact however this includes most of the solanum family. Infected plants should immediately be destroyed, the roots taken out and ideally burned. Nematocides are not recommended. Use of the No-Dig method reduces the impact of this pest and first earlies are normally harvested before this becomes a significant issue. It is my belief that like onion white rot, because eelworm are dormant until they detect a potato tuber in active growth that they can be artificially stimulated and therefore break the life cycle. This would be best accomplished by chitting potatoes and then possibly mincing or grinding the potato and then applying it to the ground (potentially after soaking in water to release more chemicals. If anyone has a problem with eelworm and would like to test this then please feel free to contact us at the shop. Potato Blackleg Potato Blackleg is a common disease found mainly when the weather is particularly damp.

Leaves turn pale yellow and stems blacken from 10cm above the soil to the roots. With mild attacks the tubers harvested can be eaten however they are more prone to rot in storage. Control: Plant in well drained areas, waterlogged soils are far more problematic. Planting resistant cultivars such as Kestrel and Cara whilst avoiding Estima, Maris Bard and Wilja. Lift crops in dry weather and allow to dry before storage. With main crop plants leave the tubers in the ground for 10 days after removing the haulm.

Question: Cara, Estima and Desiree are types of what?
Answer: POTATO